Flank Steak With Lime Chipotle Sauce Recipes

GRILLED MARINATED FLANK STEAK WITH LIME-CHIPOTLE SAUCE

Steps:

• To make meat: Carefully trim steak of any fat.
• Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
• Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
• To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
• NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.

CHIPOTLE LIME FLANK STEAK

Steps:

• Marinade flank steak for 4 hours or overnight.
• Remove from marinade and pat dry.
• Grill on BBQ until just medium rare.
• Grill time will depend on the size of flank steak (s) (DO NOT OVERCOOK THE FLANK STEAK).
• Cover loosely with aluminum foil for 7-10 minutes.
• Slice the meat against the grain in about 1/4 inch thick slices or as thin as you can reasonably get.
• (It is VERY important to slice the meat against the grain or it will be tough.) At last minute pour some of the dipping sauce over the cut up flank steak and serve.
• Put the left over dipping sauce on the table for everyone to enjoy.
• Goes great with grilled corn on the cob and white sticky rice.
• try pouring a little of the dipping sauce on the rice.

FLANK STEAK WITH LIME-CHIPOTLE SAUCE

Steps:

• Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro.
• Season to taste with salt and pepper.
• Marinate steak at least 1 hour.
• Drain off marinade into small sauce pan and simmer.
• Grill or BBQ steak, basting with marinade.
• Slice steak against the grain and pour remaining marinade over meat.

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.